Carrot Cake

bevs kitchen's Note:

lovely light moist pan bake with light icing

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 12

• 6 ounces light brown sugar
• 6 fluid ounces sunflower oil
• 3 beaten eggs
• 5 ounces grated carrots
• 4 ounces raisins (optional)
• 1 orange, zest of, grated
• 6 ounces self-rising flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fresh grated nutmeg

icing

• 6 ounces icing sugar
• 1 -2 tablespoon orange juice

Directions:

1. preheat oven 180c gas 4.
2. oil 9x13 tin.
3. mix the sugar, oil and eggs lightly.
4. stir in the carrots, ( i use shredded instead of grated) raisins and zest of orange.
5. stir in flour and bicarb then add spices.
6. pour into tin.
7. bake 40 to 45mins middle of the oven.
8. when cooled mix icing sugar and orange juiceinto a thick paste and coat cake.